Double the sauce for a real "saucy" spaghetti bake. Also optional to use shredded Mozzarella cheese!
Ingredients
116 ozpackage of pasta, cooked el dente (slightly underdone)
¼colive oil
1lbground beef, pork, or lamb
1small yellow onion, finely diced
2clovegarlic, finely minced
128 ozcan whole, peeled tomatoes, crushed by hand
17 ozcan tomato paste
1Tbspdried oregano
1Tbspdried thyme
½Tbspdried marjoram
Basil or parsley to garnish
Salt and pepper to taste
16ozfresh mozzarella cheese log, (optional to use shredded mozzarella)
⅔cgrated Parmesan, divided
2large eggs, room temperature
½cricotta cheese
Instructions
Preheat the oven to 350 degrees. Grease a large 9X13 (or similar sized) baking dish.
Cook the pasta el dente (slightly undercooked) according to package directions.
In a large skillet, add olive oil and heat over medium-high. When oil is hot, add in the ground beef and allow to brown. Salt and pepper, then after 4-5 minutes, add in the onion, garlic, marjoram, thyme, and oregano. Stir gently and allow meat to finish cooking and the onions to become tender—taste for additional seasoning. Stir for about 5 minutes, then reduce heat to medium-low and add tomato paste and crushed tomatoes. Stir for 20 minutes and allow the sauce to reduce by about 1/3. Taste for seasoning.
Meanwhile, in a large mixing bowl (large enough to fit the cooked pasta), whisk together the eggs ricotta, and 1/3 cup of Parmesan. Add the pasta to the bowl and coat with the egg mixtures (use your hands or tongs!)
Layer 1/3 of the pasta in the baking dish followed by 1/3 of the meat sauce, and 1/3 of the mozzarella slices. Continue this layering until all ingredients are used. Finish the layering with mozarella and any additional grated cheese, like Parmesan.
Cover with foil and bake in the oven for 40 minutes, then remove foil and return to baking for 20-25 minutes more, or until top is golden and browned—you can also stick the dish under the broiler on low for a minute or two to speed up the browning.
Remove from oven and allow to cool slightly before serving. Enjoy!